0/5
(0 Votes)
Ingredients
- 2 6oz packages fresh raspberries (about 2 3/4 cups)
- 2 tblsp sugar
- 2 6 oz cartons of lemon meringue light yogurt (such as Yoplait)
- 1 1/2 cups frozen whipped topping, thawed
- 3 cups cubed angel food cake
- Additional fresh raspberries (optional)
Preparation
Step 1
Place 2 packages of raspberries in a medium bowl; sprinkle sugar over berries. Let stand 5 minutes, stirring occasionally.
Place yogurt in another bowl; gently fold in whipped topping until combined.
Layer about 1/3 cup each angel food cake, raspberry mixture, and yogurt mixture in each of 4 stemmed glasses. Repeat procedure once. Garnish with additional raspberries, if desired.
Serve immediately, or chill until ready to serve.
You'll also love
-
Candied Yams with walnuts 2.8/5 (15 Votes) -
Beef Tips and Noodles Crock Pot 0/5 (0 Votes)
You'll also love
-
Potato Latke Muffins 0/5 (0 Votes) -
Banana-Squash Bread or Muffins 0/5 (0 Votes)